Fried Red Tomatoes

cookscountry.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

8 ounces plum tomatoes, ends trimmed, sliced ¼ inch thick

½ teaspoon granulated garlic

⅓ cup buttermilk

1 large egg

⅔ cup cornmeal

⅓ cup all-purpose flour

1 ounce Parmesan cheese, grated (½ cup)

Salt and pepper

⅛ teaspoon cayenne pepper

½ cup vegetable oil

2 tablespoons minced fresh basil

Lemon wedges

subheading: KEY EQUIPMENT:

12-Inch Nonstick Skillets

All-Purpose Whisks

Measuring Spoons

Use two forks to turn the tomatoes quickly. This recipe can easily be doubled and cooked in two batches; change the oil and wipe out the skillet between batches.

Directions at cookscountry.com

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